This easy, healthy recipe is gluten free, dairy free AND perfect for the freezer. My entire family loves this Taco Rice Casserole (made without beef). It tastes delicious, and it’s a great freezer meal to make ahead and whip out for a quick dinner for our family or to feed a crowd. While this recipe gives dairy free and gluten free modifications, it does not HAVE to be dairy free or gluten free. Make it for dinner tonight or to keep your freezer stocked.
How to Make Freezer Taco Rice Casserole
We love taco night, just like the rest of the world, but sometimes we need our food to have more FOOD in it. With growing kids and busy schedules I need a dish that incorporates the deliciousness of tacos with the hardiness of a casserole loaded with carbs and protein. Over the years, we have mastered this dish. With less than 10 straightforward ingredients, it’s fast to whip together to toss in the freezer or in the oven.
First, you’ll brown your ground turkey and chopped onions. Drain any grease and add taco seasoning and water. Let cool.
In a large mixing bowl, combine two cans of diced tomatoes with green chilies, Tofutti dairy-free sour cream (or regular sour cream), ground turkey, rice, corn, black beans and Daiya dairy-free Mozzarella Shreds (or Mexican Style Shredded Cheese if the dish doesn’t need to be dairy free.)
Pour the mixture into two 9×13, greased pans and top with remaining cheese and chopped green onions.
TO PREPARE FOR FREEZING
Cover with plastic wrap (we like Press & Seal) to eliminate any air that could cause freezer burn.
Then cover with foil. Clearly label the top with the name of the item, cooking temperature and time. Then pop in your freezer!
TO EAT
When you’re ready to eat your Taco and Rice Casserole, remove from freezer and let thaw overnight in the fridge.
Once thawed, remove the layer of plastic wrap and re-cover with tin foil. Bake at 350 degrees for 35-40 minutes or until heated through.
If you don’t have time to thaw in advance, that’s okay! Remove the layer of plastic wrap, re-cover with tin foil and bake at 350 degrees for one hour. Uncover the dish and cook for an additional 15 minutes.
ENJOY!
HOW LONG WILL THIS LAST IN THE FREEZER?
You can enjoy this for about 6 months when properly stored.
HOW DO I MAKE IT NORMAL? (NOT GLUTEN OR DAIRY FREE?)
We get it – not everyone wants (or needs!) to be dairy or gluten free. Simply use regular ingredients instead of the dairy free or gluten free versions. You’ll see both options spelled out in the recipe card.
This easy, healthy recipe is gluten free, dairy free AND perfect for the freezer. My entire family loves this Taco Rice Casserole (made without beef). It tastes delicious, and it’s a great freezer meal to make ahead and whip out for a quick dinner for our family or to feed a crowd. While this recipe gives dairy free and gluten free modifications, it does not HAVE to be dairy free or gluten free. Make it for dinner tonight or to keep your freezer stocked.
Ingredients
Scale
2 tablespoons olive oil
2 lbs ground turkey
3/4 cup chopped onion
1 packet gluten free taco seasoning (or use regular taco seasoning if you do not need dish to be gluten free)
2 cans diced tomatoes with green chilies
1/2 cup Tofutti dairy-free sour cream (or regular sour cream if you do not need dish to be dairy free)
4 cups cooked rice (white or brown)
2 cups frozen corn
2 cans black beans (drained and rinsed)
16 oz Daiya dairy free mozarella shreds (or Mexican Style Cheese if dish doesn’t need to be dairy free)
4 green onions, chopped
1/4 cup water
Instructions
Heat olive oil and brown ground turkey and chopped onions. Drain excess grease and add taco seasoning and water. Let cool.
In large mixing bowl, combine diced tomatoes with green chilies, sour cream, rice, corn, black beans and half of the shredded cheese. Mix well.
Add turkey mixture and mix well.
Spray two 9×13 pans and pour half of the mixture into each pan. Cover with remaining cheese and top with chopped green onions.
PREPARE FOR FREEZING
Cover with saran wrap (we like Press and Seal). Press down into the sides of the cooking pan to ensure that no air is trapped under the wrap. This will protect your dish from freezer burn and prolong its freezer life.
Then, cover with foil. Write the name of the dish and baking instructions on the top along with the date.
Freeze.
TO BAKE
Thaw overnight in the fridge. Preheat oven to 350 degrees.
Remove saran wrap and re-cover with tin foil.
Cook covered for 35-40 minutes.
To Cook from Frozen: Preheat oven to 350 degrees. Remove plastic wrap and re-cover with tin foil. Bake covered for one hour. Remove cover and bake an additional 15 minutes.
I’m sharing 15 of my family’s FAVORITE make-ahead freezer casseroles. Several can be easily modified to be made gluten free or dairy free. Click here to see them all.
NEED ADVICE ABOUT GOING DAIRY FREE?
My daughter and I have been dairy free for years. It’s not as hard as it sounds!
[email protected] Hi, my name is Anna, and I'm here to share my stories, make you laugh and help you feel better about your crazy, messy, fabulous life. Learn more here.
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